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Ham, pea & mint pasties

Contains pork – recipe is for non-Muslims only
Get nostalgic for childhood picnics with these springtime homemade pasties

  • Prep: 40 mins
    Cook: 1 hrs
  • Makes 4 large pasties
  • More effort
  • Makes 4 large pasties
  • More effort
  • Calories 919
  • Carbohydrates 79
  • Saturated Fat 35
  • Sugar 6
  • Protein 25
  • Fat 58
  • Fibre 6
  • Salt 1.76

Nutrition per serving

  • Calories 919
  • Carbohydrates 79
  • Saturated Fat 35
  • Sugar 6
  • Protein 25
  • Fat 58
  • Fibre 6
  • Salt 1.76

Ingredients

  • 175g cold butter, chopped into chunks
  • 350g plain flour, plus extra for dusting
  • ½ tsp English mustard powder
  • 1 egg, beaten for glazing
  • 50g butter
  • 1 onion, finely chopped
  • 200g peas, frozen or cooked fresh
  • 100g thickly sliced ham, chopped into small chunks
  • small bunch mint, leaves picked and finely chopped
  • 250g pack ricotta

Method

  1. Tip the butter, flour and mustard powder into a food processor with ½ tsp salt and whizz until you can’t see any lumps of butter. Add roughly 4-5 tbsp cold water, a spoonful at a time, while pulsing until the pastry comes together. Tip out onto a clean surface, bring together into a ball and chill while you make the filling.

  2. Melt the butter in a frying pan. Add the onion and gently sweat for 10-15 mins until really soft, but not very coloured. Stir in the peas for 1 min, then turn off the heat and stir in the ham, mint and ricotta with plenty of seasoning.

  3. Heat oven to 180C/160C fan/gas 4 and divide the pastry into 4 equal pieces. Roll each piece to a neat 16-17cm circle – cut round a saucer or lid. Brush the edges with a little of the beaten egg, spoon a quarter of the filling into the middle, then bring up opposite sides of the pastry and seal. Crimp to make a pasty shape. Carefully lift onto a baking sheet. Repeat with the rest of the pastry, then brush the finished pasties all over with egg. Bake for 35-40 mins until golden and crisp. Leave to cool slightly, then serve either warm or cold.

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